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Smokehowze last won the day on September 5 2017

Smokehowze had the most liked content!

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About Smokehowze

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    Guru Site Supporter

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  • Location:
    North Georgia
  • Grill
    Kamado Joe

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  1. Smokehowze

    Gonna Cure a Fresh Ham

    If you add the water weight to the meat weight that caculator is OK because it reflects the total solution of all the water and the meat and the other additions. He even says that in his text write up. It tracks with my personal spreadsheet based on US FSIS meat inspectors calculation handbook. If you inject 10 % by weight of the solution in the meat with a reasonable uniform distribution you can probably get by with 14 days in immersion especially if it not a huge ham. It may be tempting to do more but you will end up with soggy meat. I typically figure about 10 days per inch ( which seems to a rule of thumb number) with no injection on my pork bellies. Additional note: With skin on you need to inject and the cure rate may be slower than 14 days. Some further internet research may be needed. Everything I have done has been skin off and just meat or meat with a heavy fat layer on one side. Temperature matters 38 degrees for typical fridge is about perfect . Too cold and the cure rate slows way down. Also you should allow at least a day or day and a half or maybe two in fridge uncovered out of solution and rinsed for equalization.
  2. Smokehowze

    Venison Summer Sausage

    Venison makes good summer sausage. And snack sticks...they won’t last long once folks get eyeballs on them and smell the aroma.
  3. Smokehowze

    Gonna Cure a Fresh Ham

    John I am in Japan and do not have my info database handy as it is on computer at home. Let me pull some data for you - see below. . I may see if my son can access my spreadsheet and get the calculations done. Key info needed: What is the weight of the ham and approx max thickness to bone and an average thickness. ? And how much brine solution will take to full immerse it? And what % salt and sugar do you want? Those are the critical numbers to calculate the right Cure #1, salt and any sugar. 156 ppm for the cure is a good value. It may take, even with injection which is a key thing to do, two weeks at least. You would inject the brine solution which starts out more concentrated and eventually the non brine water in meat and the cure solution both injected and external exchange with the meat water and each other and attain equilibrium to the final percentages. Thickness drives the time it takes for the exchange and equilibrium. That is why injection helps as it is inside out and outside in working together. You have the right idea on the calculations concept but numbers may be off. The Digging Dog Farms calculator will get you close. Just use total meat and water weight in the caculator if doing equilibrium. Here is link https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/
  4. Smokehowze

    Fish Friday Challenge

    Great cook as usual!
  5. To paraphrase the famous movie line ...I think you’re gonna need a bigger grill. That is a significant and wide ranging seafood cook. I will have one of each.
  6. I have a take out container ready to be filled. Looks delicious. I can even smell the bread.
  7. That be some good cooking!
  8. Thanks. It was well worth the time investment. And overall an inexpensive set of ingredients. Probably less than $30, not counting zee biere. Hopefully the more detailed post will encourage folks in making their own. Using the Kamado imparts that outdoor cooking fire element in a subtle but noticed way that you cannot get in a regular oven
  9. Octoberfest Feast: Schweinshaxe, Rotkohl, & Spaetzle + Soft Pretzel Bonus It was time to do an Octoberfest meal even though the weather here in North Georgia is not yet cooperating with fall like temperatures. This meal has a lot of moving parts on the execution and is a great opportunity for team cooking and lends itself to several different German beers – as you will see. The result as you see was graded as 100 % perfection! The final beer selection for the main meal was a Hacker Pschorr – Original Octoberfest Amber Marzen. A picture definition of Schweinshaxe. That skin is so good. And a nice soft pretzel to enjoy. Time to cook So let’s get on with it - as this meal will take about 5 hours plus of preparation, cooking, an occasional detour for having a beer and perhaps even a pre-meal snack. It is a truly a two person cook for best efficiency unless several of the meal elements (pretzels and cabbage) are prepared ahead of time. My favorite saying, with voice of experience to back it up, is that a person cannot cook outside and inside at the same time and not have some element of the cook lack the proper attention. My son and I teamed up for this cook and just let the division of work fall out on its own as we progressed. The whole family cooks together enough that we have a really great kitchen dynamic together. Wife and daughter got to sit this one out. In case you are interested, the interleaved 5 hour time flow works about like this: Take a pre-shift “union break” – have a beer Prepare and get hocks on the boil. Get Big Joe set up for indirect cooking and stabilized at 375 degrees (Of course at this point, I realized I needed to do an ash clean out for this longer higher heat roasting) Prepare pretzel dough and put to rise Take another “union break” – have another beer Prepare red cabbage and get it cooking Remove boiled hocks, do final roasting prep and get cooking on Kamado When dough is ready, make pretzels and put to the bake When pretzels are ready to serve, have a pre-meal appetizer Take another “union break” Make the gravy from the pork stock About 30 minutes before the meat is anticipated to be ready, prepare the spaetzle batter When meat is removed and resting, boil the spaetzle, then do the final pan sauté in butter THEN EAT!!!! The Schweinshaxe This task I adopted in the cook. My biggest pressure challenge to myself was to get the skin perfectly cooked. I hit it 100%. Got these nice knuckles at a local Korean/Asian market. The 4 hocks were just over 12 pounds and were $1.19 a pound. They looked really nice - what a deal! Without starting a religious, regional, or cultural war, I choose the boil, then roast method. I like the ability to impart flavor in the meat with the boil stage. As a starting point this recipe is a good one: https://craftbeering.com/schweinshaxe-bavarian-roasted-pork-knuckle-recipe/ FYI. Instead of placing the aromatics in cheesecloth, I like to put them in a tea ball. In addition to the seasonings indicated in the recipe, we added some dried thyme and juniper berries. First beer up in the rotation both for the cooking pot and cooks treat was a Paulaner Hefe-Weizne. One bottle went in the boiling pot. Since these were larger hocks and fight tightly in the pot (I thought I was going to need my outdoor cooking pot but managed to get them into my large Magnalite) they were boiled for about 1 hour 20 minutes. Then removed and cooled on a sheet pan. After scoring the fat with my Japanese deba, I used a medium sprinkling of Koscher salt on the skin to aid initial drying and crisping on the Kamado. It will get rinsed off a bit with the basting anyway. Reserve the stock for basting and gravy making. Lets's get roasting. I treat the pork interior meat cook like a pulled pork. Probe until tender which is right around the 200 degree mark (give or take). The skin should be hitting the perfect crisping and cracklin texture at about the same time. The cracklin skin will have a sharp click sound when tapped with the tongs as opposed to a dull sound on softer not yet well crisped skin. Move the hocks around in the grill and rotate inside to outside surfaces to get even cooking on skin. I basted the hocks about three times during the cook with the pork stock. After I pulled the smaller ones, I need a bit more skin cook crisping time on the larger ones, so I opened the vent to get more hot air flowing and monitored the temp which eventually climbed to about 425 before I removed the meat. About 5-8 minutes after opening the vents was enough to finalize the skin. I used no flavoring wood – just let the KJ charcoal do its thing. In this case, they roasted about 1H40 minutes for the smaller ones and 1H50 or so for the larger. Don’t forget to make the gravy later from the pork stock. The Soft Bavarian Pretzel Bonus Son is the self-proclaimed baker. So he adopted this task. He had not done pretzels before so he said his challenge was to get them just right in texture and baking. He felt at the end he hit his challenge 100% also. All agreed. What would Octoberfest be without good soft pretzels. This is the bonus in the cook. Take a few minutes and make these pretzels. Here is the recipe we selected: https://whatshouldimakefor.com/bavarian-soft-pretzels/ When they are baked and ready to eat later in the cook they fill a nice niche as an appetizer. The pretzel course demanded a Warsteiner Dunkel as the beer selection. The Rotkohl (Braised Red Cabbage) This was a joint task. This red cabbage, onion, and apple dish to me is a wonderful accompaniment with the pork. Here is a good recipe. Just follow it and you are good to go: https://www.quick-german-recipes.com/recipe-for-red-cabbage.html The cabbage needs an hour or so to cook, thus now is a good time to get it underway. Not much else to say other that don't let it burn in the pot as the liquid disappears.. The Spaetzle I adopted the spaetzle task, but it was easy and less messy in the actual boiling portion with my son loading the batter into the cup on the spätzle maker. This is another excellent traditional accompaniment. Easy to make. Use this recipe https://thestayathomechef.com/grannys-german-spaetzle/ As I had some really jumbo farm-fresh eggs from my neighbor’s relatives, I just used 4 eggs and added a bit more milk. I also double the fine minced parsley. Don’t forget to heavily salt the water. For a homemade spaetzle press, my son suggested the flat cheese grater which we used smooth side up. Perfect hole size and spacing. Needing a ‘cup’ for the batter, I cut a 2 ¾ in long piece of 2 inch diameter PVC pipe. Works quite well. Fill the cup and away you go. When the spaetzle batches are all boiled, rinse and drain. Then sauté in a frying pan in butter with a bit of salt and pepper. Serve with the gravy. Ready to Serve. Happy Octoberfest! Time to enjoy a great family meal. Don't worry, I expect there will (hopefully) be some leftovers.
  10. Smokehowze

    Questions about B & B Lump!

    I have used the Oak and Hickory variants for years. I get mine at Academy. I like the B&B... to me its good stuff. I keep it and the KJ lump in my stock pile.
  11. Smokehowze

    brisket is challenging.

    I did a 13 lb or so packer brisket no injection at 250 to 275 degrees and it surprisingly only took 6 1/2 hours for the flat to get to tender stage at 205 and about 7 hours for the point. At 180 internal, it was already through the (apparently non) stall and I did a butcher paper wrap at that stage just to keep it moist without killing the bark until it hit the tender probing at about 203 to 205. I was expecting it to take 10 or 11 hours. So with brisket anything is possible. Just let the meat tell you when it is ready and happy. I will say, when it is done and if it is too soon for your schedule, wrap it tightly in a couple of layers of foil (in my case over the butcher paper), then wrap that in a towel and put in ice chest. It will remain hot for hours - which is exactly what I did with this brisket. I would rather done too soon and in the ice chest than not done when you need it to be done for a specific planned meal time.
  12. How about warm it and the inside of the kamado up with a bit of charcoal (like a some briquettes lit in a chimney) - realizing you need them lit and burning good cuz lower vent is closed. The when warmed up well (or even hot) lightly (I said lightly/gently) tap with a non -metal mallet on the face of the metal banding and door and then also work on the horizontal sliding action of door in a gentle tapping. This may break loose the rust locking it up in its tracks. Also, you could after it is heated up , apply an ice pack to the door and area immediately around it. .And then heat/cold shock it several times along with gently tapping. Not seeing it in person i would hesitate to recommend using a propane torch to heat it but that is your call. Or maybe an industrial hot air heat gun would be good to use if you have one.
  13. Life has been busy and hectic this year and my posting has taken a seat way way in the back of the plane! Here are a few of some more or less recent Big Joe cooks for your drooling pleasure. Just to put you in the mood for the next few weekends. My Mamma's BBQ Sauce Recipe Layered on Chicken Some Brisket Hot Smoked Salmon Turkey Breast Pulled Pork Griddled Shrimp Steak Grilled Lobster Burger on Flat Bread
  14. Smokehowze

    Pork Belly 2 Ways

    Pork belly is another "magic meat" in my opinion Good fixed in many ways. Treated right and the fat and skin components add up to delicious. I like the dual approach you took in the same cook as it provides a great one-on-on comparison. I will take a plate of each. And you are right - the meat is "rich" and a little goes a a long way. Yummy meal(s) there.
  15. I just hate it when you start posting that diet food stuff. But the ye old Fry Daddy makes some good eat'n. Except today the oil fill now costs darn near more than what one pays for the Fry Daddy.